How To Make South Indian Fish Curry with Chickpeas
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Serves:
Ingredients
- 1 lb fish fillets, cut into chunks
- 1 cup cooked chickpeas
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 4 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp fenugreek seeds
- 1/2 cup coconut milk
- 2 tbsp oil
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
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In a large pan, heat oil over medium heat. Add fenugreek seeds and let them splutter for a few seconds.
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Add onions and sauté until golden brown.
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Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
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Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for a minute.
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Add tomato puree and cook until the oil separates from the masala.
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Add coconut milk and chickpeas. Simmer for 5 minutes.
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Gently place the fish fillets into the pan, making sure they are submerged in the sauce. Cook for 8-10 minutes or until the fish is cooked through.
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Season with salt and garnish with fresh cilantro.
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Serve hot with steamed rice or fresh bread.
Nutrition
- Calories : 280kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 70mg
- Sodium : 500mg
- Total Carbohydrates : 16g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 28g
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